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Recovery of Bioactive Compounds from Food Processing Waste: Extraction and...
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Recovery of Bioactive Compounds from Food Processing Waste: Extraction and Application in Foods

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 31 August 2026 | Viewed by 1353

Special Issue Editor

Dr. João C.M. Barreira

E-Mail Website
Guest Editor
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: food chemistry; bioactivity; natural product chemistry; bioactive compounds; chemometrics; molecular structure elucidation; advanced statistical analysis; product development; biochemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The global food industry generates vast amounts of processing by-products and waste, representing not only a significant environmental concern but also a valuable untapped source of bioactive compounds, such as polyphenols, flavonoids, dietary fibers, peptides, pigments, and other phytochemicals with antioxidant, antimicrobial, and health-promoting properties.

This Special Issue will contribute to further knowledge on the development of value-added functional ingredients or food products, promote sustainable food systems through circular economy principles. It is expected to gather original research articles, short communications, and reviews focused on innovative strategies for the recovery, characterization, and application of bioactive compounds derived from food processing waste, specified in, but not limited to, the following topics:

  • Green and sustainable extraction techniques (e.g., ultrasound-assisted, microwave-assisted, supercritical fluid, enzymatic extraction).
  • Novel solvents and clean technologies (e.g., deep eutectic solvents, pressurized liquid extraction).
  • Identification and characterization of recovered bioactive compounds.
  • Stability, bioaccessibility, and bioavailability of extracted compounds.
  • Incorporation of recovered compounds into food formulations.
  • Functional and sensory evaluation of enriched food products.
  • Novel ingredients for 3-D food printing.
  • Safety, regulatory, and consumer perception aspects.

Dr. João C.M. Barreira
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food by-products
  • green extraction technologies
  • bioactive compounds
  • molecular structure elucidation
  • circular economy
  • functional food ingredients
  • waste valorization
  • sustainable food systems

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Published Papers (1 paper)

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12 pages, 1358 KB  
Article
Comparative Evaluation of the Antioxidant and Immunomodulatory Activities of Carrot (Daucus carota L.) Aerial Parts and Roots Using Different Extraction Methods
by Sung-Sook Choi, Jae-Eun Lee, Hyo-Jun Lee and Kyung-Ae Lee
Foods 2025, 14(23), 3993; https://doi.org/10.3390/foods14233993 - 21 Nov 2025
Viewed by 945
Abstract
Carrot (Daucus carota L.) is a widely consumed root vegetable, yet its aerial parts, including leaves and stems, are typically discarded as agricultural by-products, despite their potential biological value. This study comparatively evaluated the antioxidant and immunomodulatory properties of carrot aerial and [...] Read more.
Carrot (Daucus carota L.) is a widely consumed root vegetable, yet its aerial parts, including leaves and stems, are typically discarded as agricultural by-products, despite their potential biological value. This study comparatively evaluated the antioxidant and immunomodulatory properties of carrot aerial and root parts extracted using hot water or 50% ethanol. Four extracts were prepared: aerial part hot-water (AP-W), aerial part ethanol (AP-E), underground part hot-water (UP-W), and underground part ethanol (UP-E). The total phenolic content (TPC, expressed as gallic acid equivalents; GAE) and total flavonoid content (TFC, expressed as quercetin equivalents; QE) were quantified using the Folin–Ciocalteu and aluminum nitrate colorimetric methods, respectively. Antioxidant capacities were determined by ABTS and DPPH radical scavenging assays, cytotoxicity was assessed in RAW 264.7 macrophages via the MTT assay, nitric oxide (NO) levels were measured using the Griess reaction, and cytokine (IL-6, TNF-α) concentrations were analyzed by ELISA. Among the extracts, AP-E exhibited the highest TPC (28.3 ± 0.3 µg GAE/mg extract) and TFC (18.2 ± 2.3 µg QE/mg extract), corresponding to the strongest ABTS (92.3 ± 2.5%) and DPPH (72.4 ± 7.3%) radical scavenging activities. None of the extracts demonstrated cytotoxicity below 400 µg/mL. Under basal conditions, AP-W and UP-W significantly enhanced NO production (9.5 ± 1.3 µM and 7.7 ± 1.2 µM, respectively), while co-treatment with LPS markedly reduced NO levels in AS-E (2.3 ± 0.2 µM). Consistently, AP-W and UP-W elevated cytokine secretion (IL-6: 3462.1 ± 349.7 pg/mL and 1749.4 ± 55.4 pg/mL; TNF-α: 15,245.2 ± 771.0 pg/mL and 14,719.1 ± 329.8 pg/mL), whereas AP-E (400 µg/mL) significantly suppressed IL-6 (3938.6 ± 268.7 pg/mL) and TNF-α (11,869.0 ± 721.1 pg/mL) under LPS-stimulated conditions. Collectively, these results indicate that hot-water extracts of carrot parts exert immunostimulatory activity, whereas ethanol extracts possess potent anti-inflammatory potential. The aerial parts of carrots, often regarded as waste biomass, exhibit comparable or superior bioactivities to the roots, underscoring their potential utility as promising functional food ingredients. Full article
(This article belongs to the Special Issue Recovery of Bioactive Compounds from Food Processing Waste: Extraction and Application in Foods)
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